Lactobacillus bulgaricus를 이용한 발효식품의 제조 = Manufacture of Fermented Foods by Lactobacillus bulgaricus

다국어 초록 (Multilingual Abstract)

This studis were carried out to investigate manufature of fermented food by Lactobacillus bulgaricus.
Total counts of L. bulgaricus, the one was containg 3% complex salt, 1% ginseng, 10% apple extract and 1% onion extract, the other containg 0.5% complex salt and 10% apple extract.
The (p)_H of all the fermeted food by L. bulgaricus were 6.2 or 6.3 at one day. However, (p)_H of that by L. bulgaricus reached 3.9~4.5 fermenting peroid at 2 days. And, (p)_H of all fermented food by L. bulgaricus decreased slowly according as ripining continued at 4℃ after 2 days.
The sensore score of fermented food by L. bulgaricus were 0.5, 5, 10, 10 & 0.5, 10, 30, 10 & 1, 5, 20, 5 and 1, 10, 30, 20 containg propotional rate of complex salt, ginseng, apple and onion, respectively, showed better than among another fermented food.

목차 (Table of Contents)

• Ⅰ. 서론
• Ⅱ. 재료 및 방법
• Ⅲ. 결과 및 고찰
• Ⅳ. 요약
• 참고문헌
• Summary